Cinnamon Roll Cake Recipe

Introduction

This Cinnamon Roll Cake brings all the flavors of your favorite breakfast treat in an easy-to-make sheet cake. Swirled with a cinnamon-sugar filling and topped with a sweet glaze, it’s perfect for sharing any time of day.

Ingredients

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 teaspoons baking powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups milk
• 1/2 cup (1 stick) salted butter, melted (slightly cooled)
• 3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray, preferably one that contains flour to prevent sticking.
2. Step 2: In a large bowl or mixer, combine the flour, granulated sugar, baking powder, eggs, vanilla extract, and milk. While mixing, slowly add the melted butter until just blended. Avoid overmixing to keep the cake tender.
3. Step 3: Spread the batter evenly into the prepared baking dish.
4. Step 4: In a small bowl, mix the softened butter, brown sugar, flour, and cinnamon until well combined to create the cinnamon filling.
5. Step 5: Drop spoonfuls of the cinnamon filling over the cake batter. Use a butter knife to swirl the filling into the batter, creating a marbled effect.
6. Step 6: Bake the cake for 35–40 minutes, or until a knife inserted into the center comes out clean.
7. Step 7: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Adjust thickness by adding more powdered sugar or milk as desired.
8. Step 8: Once the cake is done, pour the glaze over it while still warm. Let it cool to room temperature for easier slicing or serve slightly warm.

Tips & Variations

• For a richer flavor, use whole milk or substitute half the milk with cream.
• Add chopped nuts like pecans or walnuts to the cinnamon filling for extra texture.
• If you prefer a stronger cinnamon taste, increase the ground cinnamon in the filling up to 2 tablespoons.
• To make this cake dairy-free, use a plant-based butter and milk alternative.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to enjoy the glaze warm. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it includes a binding agent like xanthan gum for the best texture.

Can I use unsalted butter instead of salted butter?

Absolutely. When using unsalted butter, add a pinch of salt to the cake batter and filling to balance the flavors.

Cinnamon Roll Cake Recipe

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★★★★★

4.6 from 78 reviews

This Cinnamon Roll Cake captures all the flavors of a classic cinnamon roll but in a simple, easy-to-make cake form. It combines a tender vanilla cake base swirled with a rich cinnamon-sugar filling and topped with a sweet vanilla glaze, making it the perfect comforting dessert for breakfast or anytime you crave a warm, cinnamon-infused treat.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 teaspoons baking powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups milk
• 1/2 cup (1 stick) salted butter, melted (slightly cooled)

For the Cinnamon Filling:

• 3/4 cup salted butter, softened to room temperature (1 1/2 sticks)
• 1 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

For the Glaze:

• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray that includes flour to prevent sticking. In a large bowl or stand mixer, combine the all-purpose flour, granulated sugar, baking powder, eggs, vanilla extract, and milk until just mixed.
2. Add Melted Butter: While mixing, slowly pour in the cooled melted butter and mix just until incorporated. Avoid overmixing to keep the cake tender.
3. Spread Batter: Evenly spread the cake batter into the prepared baking dish, smoothing the surface with a spatula.
4. Make Cinnamon Filling: In a small bowl, stir together the softened butter, packed light brown sugar, flour, and ground cinnamon until thoroughly combined.
5. Add Filling to Batter: Drop spoonfuls of the cinnamon filling over the cake batter in the pan.
6. Create Swirls: Using a butter knife, gently swirl the cinnamon filling into the batter to create a marbled effect without mixing everything completely.
7. Bake the Cake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
8. Prepare Glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust thickness by adding more powdered sugar to thicken or more milk to thin as desired.
9. Glaze the Cake: After baking, pour the glaze evenly over the warm cake.
10. Cool and Serve: Allow the cake to cool slightly or to room temperature to firm up for easier slicing. Serve warm or at room temperature for best flavor and texture.

Notes

• For best results, use softened and melted butter as specified to achieve the right batter and filling consistency.
• Swirling the filling gently ensures a beautiful marble effect and distinct cinnamon flavor pockets without overmixing.
• You can adjust the glaze consistency to your liking by altering powdered sugar or milk amounts.
• This cake is delicious served warm, but cooling it makes slicing easier and helps the glaze set.
• Store any leftovers covered at room temperature for up to two days or refrigerate for up to five days.

Keywords: Cinnamon Roll Cake, cinnamon cake, cinnamon swirl cake, easy cinnamon dessert, vanilla cinnamon cake, marbled cake, breakfast cake, glazed cake